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Preparation time: Not listed    Cooking time: Not listed

Recipe overview: Warming carrot soup

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Ingredients Carrots 600g, grated cumin seeds 2 tsp chilli flakes 1tsp or to taste red lentils 150g milk 125ml plain yoghurt to garnish vegetable or chicken stock 1 litre olive oil 2 Tbsp

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Method of preparation / cooking

Dry-fry the cumin seeds and chilli flakes in a large saucepan until they start to release arome (approx a minute). Remove half the seeds and flakes and set aside. Add the oil, carrots, lentils, stock and milk to the saucepan and bring to the boil. Simmer for about 15 mins or until lentils are softened. Place mixture in a food processor and process until smooth. Season to taste. Serve with a dollop of yoghurt and sprinkle the rest of the spices on top. Enjoy!